3-Seed Lentil Cakes

Makes 6 ServingsVegetarian nut loaves were all the rage in the 1970s. I updated this nut loaf from the classic Laurel's Kitchen vegetarian cookbook and added some pumpkin, flax, and chia seeds along with a shredded carrot and fresh herbs to give this recipe a boost of good nutrition and flavor

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 small onion, cut into ¼-inch pieces

2 cups cooked, drained lentils

2 large eggs, beaten

1 large carrot, shredded on the large holes of a box grater (about 1 cup)

⅓ cup oats

⅓ cup roasted, salted pumpkin seeds

¼ cup ground flaxseed

2 tablespoons chia seeds

2 tablespoons reduced sodium soy sauce

1 tablespoon cider vinegar

1 tablespoon chopped, fresh rosemary

1 tablespoon chopped, fresh thyme

½ teaspoon kosher salt

½ teaspoon ground black pepper

Heat the oil in a large Dutch oven or saucepan over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Remove from heat.